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Extremely tender chicken is smothered in a dark, flavorful sauce in this easy and elegant entree. It's so nice to find another tantalizing way to serve chicken. Sprinkled with almonds, this is a dish I proudly serve to family or guests. -Ruth Seitz, Columbus Junction, Iowa
Nutritional Facts 1 serving equals 381 calories, 23 g fat (5 g saturated fat), 102 mg cholesterol, 907 mg sodium, 6 g carbohydrate, 1 g fiber, 35 g protein.
Originally published as Slow-Cooked Asian Chicken in Taste of Home December/January 1998, p39
This simple and easy chicken recipe is made in a slow-cooker. The chicken becomes tender and the garlic sweetens up to become a delicious meal.Check out more delicious Slow Cooker recipes
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Reviewed on Jan. 27, 2012 by alyene
I made this for the first time for an easy Sunday lunch. On Saturday I cut up the chicken, mixed the other ingredients, and let the chicken marinate overnight. First thing Sunday morning I simply put it all into the crock pot on "high" and my husband and I had a delicious meal waiting for us after church. I served it with rice and an Asian veggie mix, but we soon mixed it all together with the chicken. The only thing I'm going to change next time is to use reduced sodium soy sauce (we were thirsty for the rest of the day) and try to thicken the sauce a bit before serving it. It's so good and so fast and easy, I'm so glad to have this recipe on hand for Sundays and other slow-cooker occasions.
Reviewed on Sep. 12, 2011 by jkbindep
My family enjoyed this recipe served over rice. This is quick and easy to make with few ingredients.
Reviewed on Aug. 23, 2011 by elendil
My family loves this recipe, I've made it many times. My oldest daughter even requests it for her birthday. Thank you for sharing!
Reviewed on May. 04, 2011 by jillcookie
Great flavor however I will double the sauce next time. I cooked chicken breasts in a slow oven and sliced it for chicken salad. Next time will use the slow cooker.
Reviewed on Apr. 10, 2011 by donnawolf
sooooo good. My ONLY change was I used only chicken drumsticks, but followed the recipe to a T and am making it right now. I DO thicken up the sauce a bit right in the crock-pot after removing the chicken and while the rice is cooking. Can't imagine what Kandy meant in her review, if you use the ginger and garlic, there is TONS of flavor.
Reviewed on Oct. 14, 2010 by heidiamills
that was awesome chicken!! So easy to make and it just fell apart. I used boneless skinless and cooked noodles and broccoli and just put it all together. Lovely:)
Reviewed on Feb. 16, 2010 by paulinelydia
My family loved this! By the time this was done, the flavor was soaked into the chicken and was very tender!! If you love garlic add extra!
Reviewed on Feb. 12, 2010 by njree
We loved this. I did add asian vegies to it, carrots, onions sliced thin and sliced water chestnuts for some crunch. I cut down on the amount of soy sauce to about 1/4 of a cup. I also added 1/8-1/4 tsp. red onion flakes for some bite. I increased the garlic to two cloves. I ended up doubling this recipe in order to have enough to go over the chicken. I brought the mixture to a boil and turned it off at that point before I poured it over the chicken. I put the carrots in the crock pot first. The carrots were cut about 2" long, cut on the diagonal. Then added the chicken and water chestnuts. Finally, I added enough Swanson's Organic Chicken Broth to cover the carrots. I browned the slivered almonds in what remained of the sauce in the pan I had made that in and poured them over the chicken. Then I added green onions on top for presentation. Every bite was eaten. Next time I would probably add more vegies such as pea pods and perhaps some sweet peppers. This would be great served with or over rice or rice noodles. The taste of this is somewhat like a Teryake sauce with a little kick. The family wants it again soon. I even got a compliment from my teenage son!
Reviewed on Jan. 25, 2010 by kandy1206
This recipe has very little flavor. My family did not care for it at all. Maybe if it was marinated over night first it would have more flavor.
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